RU2275815C2 - Chewing gum of decreased adhesiveness (variants), base for chewing gum and method for production thereof - Google Patents

Abstract

FIELD: confectionery industry.

SUBSTANCE: claimed chewing gum contains water insoluble base and water soluble part containing flavoring and lecithin. Base contains lecithin and doesn't contain filler. According to one embodiment chewing gum contains 3-15 mass.% of lecithin. According another embodiment chewing gum contains at least 5 mass.% of lecithin. Claimed base doesn't contain filler and contains elastomer and lecithin. Product formed after application of chewing gum has decreased adhesiveness. Method for chewing gum production includes providing composition, containing water insoluble filler-free part comprising lecithin, and water-soluble part also comprising lecithin.

EFFECT: chewing gum of decreased adhesiveness and matrix dense.

18 cl, 1 tbl, 9 ex

Description

BACKGROUND OF THE INVENTION

The present invention mainly relates to chewing gum compositions and methods for their preparation. More specifically, the present invention relates to chewing gum compositions that produce chewing gum, which has less adhesion compared to standard chewing gum compositions.

For decades, chewing gum-like substances have been used. In the 19th century, formulations were developed that were the forerunners of modern chewing gum formulations. Currently, chewing gum is used daily by millions of people around the world.

When chewing gum, water-insoluble gum remains. Typically, chewing gum chewing gum mainly contains a water-insoluble portion that is the basis of chewing gum. Chewing gum is usually removed in a wrapper in which the chewing gum itself was originally located. Of course, chewing gum can also be removed in another substrate by wrapping the chewing gum in it. There are a variety of ways and methods to remove chewing gum chewing gum.

Although chewing gum can be easily removed without any problems, environmental problems can occur if the chewing gum is not removed correctly. In this regard, improper removal of chewing gum, such as spitting it on walls, floors or similar areas, can create a negative effect. Due to their standard composition, chewing gum chewing gums have characteristics similar to adhesive. Therefore, chewing gum can stick to surrounding surfaces on which it is intentionally or unintentionally located. This can happen if chewing gum is thrown away incorrectly. The indicated surrounding surfaces may include: concrete, materials for flooring, walls, fabric, carpets, metal, wood, plastic, glass and others.

A number of attempts have been made to provide biodegradable chewing gum and / or environmentally friendly chewing gum. Published patent application No. PCT / US98 / 20656 discloses plasticized poly (D, 1-lactide) polymers used to formulate a biodegradable chewing gum base. Published Patent Application No. PCT / US97 / 11008 discloses the use of lactic acid copolymers. US Pat. No. 5,672,367 describes biodegradable chewing gums based on elastomeric copolymers of lactic acid and caprolactone. Other patents that relate to non-environmentally friendly chewing gum and its base, modified chewing gum bases or methods for removing adherent chewing gum chewing gum include: WO 92-008836, “Use of a compound derived from recinoleate to remove chewing gum adhered to a surface "; WO 96-028041, “Environmentally-Friendly Chewing Gum Formulations Containing Elastic Protein-Based Polymers”; WO 98-058550, “Environmentally Friendly Chewing Gum”; EP 0421670 "Non-sticky basis of chewing gum"; US patent 3984574 "Non-sticky chewing gum composition; US patent 5580590 "Protein-based elastomers suitable for the preparation of biodegradable bases"; Japan Patent 96-131082A “Chewing gum base and low stick chewing gum”; Japanese patent 88-007747A "Chewing food base consisting of proteins and tannin"; EP 0079082 "A new base of chewing gum, a method of obtaining and chewing gum containing it"; EP 0711506 "Chewable gum capable of biological degradation, the basis of which contains polymers capable of biological degradation"; US patent 4,518,615 "Non-sticky basis of chewing gum"; US patent 5424081 "chewing gum"; and also WO 96-020609 Non-sticky chewing gum.

Summary of the present invention

The present invention provides environmentally-friendly chewing gums. As used herein, the term "environmentally friendly" refers to chewing gum compositions that can be easily removed from external or internal surfaces.

Surprisingly, it was found that by reducing the content of the inert filler and / or removing it from the base of the chewing gum, provided that large concentrations of lecithin are added to the specified base or in the composition of the chewing gum, chewing gum can be created, the chewing gum of which has improved peelability.

To this end, in one of its embodiments, the present invention provides a chewing gum base that contains an elastomer and at least 20% by weight of lecithin and does not contain any filler.

In one embodiment, the elastomer comprises from about 3% to about 50% by weight of the gum base; a softener comprises from about 3% to about 50% by weight of the gum base; and the emulsifier is from about 2% to about 20% by weight of the gum base.

In one embodiment, the chewing gum base comprises an elastomer solvent.

In one embodiment, the chewing gum base comprises a resin; in another embodiment, said resin is selected from the group consisting of polyvinyl acetate, a copolymer of vinyl acetate and vinyl laurate, ethylene vinyl acetate and polyvinyl alcohol.

In one embodiment, said resin comprises from about 5% to about 75% by weight of the gum base.

Another embodiment of the present invention provides a chewing gum base that contains an elastomer, softener, emulsifier, elastomer solvent, a resin of at least 20% by weight of lecithin and does not contain any filler.

In one embodiment, said elastomer comprises from about 3% to about 50% by weight of a gum base, a softener comprises from about 3% to about 50% by weight of a gum base, emulsifier comprises from about 2% to about 20% by weight of a gum base gum, the resin is from about 5% to about 75% by weight of the gum base, and the elastomer solvent is from about 3% to about 70% by weight of the gum base.

Another embodiment of the present invention provides chewing gum, the water-soluble part of which contains a flavor, the water-insoluble part of the base of the chewing gum does not contain a filler, and at least 3% by weight of said chewing gum is lecithin.

In one embodiment, such chewing gum is a sugar free gum.

In one embodiment of such a chewing gum, the elastomer comprises from about 3% to about 50% by weight of the water-insoluble part of the chewing gum base, the softener comprises from about 3% to about 50% by weight of the specified water-insoluble part of the chewing gum base, the emulsifier is from about 2% to about 20% by weight of the water-insoluble part of the base of the chewing gum, the resin is from about 5% to about 75% of the weight of the water-insoluble part of the base gum, and the elastomer solvent is from about 3% to about 70% by weight of the water-insoluble part of the gum base.

Another embodiment of the present invention provides a method for producing chewing gum having reduced adhesion for a case where the chewing gum resulting from the chewing gum is not thrown out correctly. The specified method includes the stage of obtaining chewing gum, which does not contain a filler and contains at least 3% by weight of lecithin.

An advantage of the present invention is the provision of a chewing gum base less environmentally friendly.

Another advantage of the present invention is the provision of environmentally friendly chewing gum.

In addition, an advantage of the present invention is the provision of such a composition of chewing gum, the chewing gum of which, if improperly thrown away and gets on the surface, can be easily removed from this surface.

Further, an advantage of the present invention is the provision of a method for producing chewing gum, in which the products obtained after chewing (chewing gum) have reduced stickiness.

Other characteristics and advantages of the present invention are described and will be apparent from the detailed description of the currently preferred embodiments.

Detailed description of the currently preferred embodiments.

The present invention, in particular, provides the basis of chewing gum. In addition, the present invention provides improved chewing gum. To this end, the present invention provides chewing gum bases and chewing gums giving chewing gum less environmentally friendly. Namely, the products obtained after chewing chewing gum (chewing gum) have a reduced stickiness.

It was unexpectedly discovered that chewing gums containing high concentrations of lecithin and not containing filler in their base give chewing gum, which, when improperly thrown away, has reduced adhesion to surrounding surfaces; These include: wood, concrete, fabrics, carpets, metal and other similar surfaces. Typically, the gum base contains excipients. These excipients are inert organic powders such as calcium carbonate, magnesium carbonate, crushed limestone and silica-type compounds such as magnesium and aluminum silicate, alumina, talc, titanium dioxide, calcium phosphate, and combinations thereof. Excipients may be excluded from standard chewing gum base formulations and substituted with other ingredients, such as plasticizers or elastomers. The selection of concentrations of plasticizers and elastomers should compensate for any changes in texture, taste and general properties of the product.

It was found that when excluding fillers from the base of chewing gum and adding high concentrations of lecithin, the products obtained after chewing chewing gum (chewing gum) have a reduced stickiness to the surrounding surfaces. It is believed that the exclusion of these excipients from the base of chewing gum prevents their mixing with the active elements of the base of chewing gum (for example, polymers, softeners or flavors), while reducing the time for removing chewing gum of chewing gum. It is believed that the additional administration of lecithin, especially in high concentrations, acts as a distribution additive for high molecular weight substances. In the absence of fillers, the polar end of lecithin is free, while the non-polar end of lecithin remains attached to high molecular weight substances. This creates a solid but less dense matrix of chewing gum components. This matrix gives the chewing gum chewing gum improved properties for removability from various surfaces.

Lecithin is a complex, natural mixture of phospholipids, which are most often obtained from soybean oil. The phospholipid function, as the surface-active part of lecithin, gives it the majority of functional properties. The additional introduction of lecithin into the composition of chewing gum makes it possible for various substances of the matrix of chewing gum (such as oil and water) to more easily mix with each other.

Lecithin can be added to the chewing gum composition so that it comprises from about 3.0% to about 15.0% of the total chewing gum composition. In addition, in one embodiment, the chewing gum in its composition may contain from about 5.0% to about 9.0% lecithin. The chewing gum base composition may contain from about 20% to about 50% lecithin, and according to one embodiment, from about 30% to 40% lecithin.

In accordance with the present invention, many different chewing gums can be created. Such chewing gums may include sugar-containing gums, sugarless gums, “inflated” chewing gums, coated chewing gums, and a new type of chewing gum. All of these chewing gums can be shaped into pills, plates, tablets, or large pieces. Various chewing gum formulations are possible.

Typically, chewing gum contains a water soluble part and a water insoluble part. The part that is insoluble in water is called the basis of chewing gum.

In accordance with the present invention, the water-insoluble chewing gum portion may contain any combination of elastomers, vinyl polymers, elastomer plasticizers, softeners, waxes, and other optional ingredients such as dyes and antioxidants. The variety of ingredients commonly used for a chewing gum base makes it possible to modify the characteristics of a chewing gum made using a particular base.

Elastomers give the chewing gum a rubbery, cohesive nature, it depends on the chemical structure of this ingredient and how it is associated with other ingredients. The elastomers suitable for use in the chewing gum base and in the chewing gum itself according to the present invention include: butadiene and styrene (SBR) copolymers, isobutylene and isoprene copolymers (butyl rubber), polybutadiene, polyisobutylene and vinyl polymer elastomers (polyvinyl acetate, vinyl acetate, polyethylene, vinyl acetate / vinyl stearate, ethylene / vinyl acetate) or mixtures thereof.

Other optional ingredients, such as antioxidants, may also be used in the gum base.

Antioxidants increase the shelf life and shelf life of the base of chewing gum, finished chewing gum or their components, including fats and flavoring oils. Antioxidants suitable for use in the chewing gum base and in the chewing gum itself according to the present invention include; butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), β-carotenes, tocopherols, acidifying agents such as vitamin C, propyl gallate and other synthetic or natural substances or mixtures thereof.

Preferably, the antioxidants used in the chewing gum base are butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tocopherols, or mixtures thereof.

The chewing gum base may include waxes. Waxes contribute to the hardening of the base of chewing gum, they increase the shelf life and improve texture. Wax crystals also improve flavor release. The smaller the crystal size, the slower the release of flavor, because there are more obstacles to isolating a flavor from such a wax than from wax with a large crystal size.

Synthetic waxes are obtained in a manner different from the production of petroleum paraffin, and therefore they are not considered petroleum paraffin. These synthetic waxes can be used in accordance with the present invention and, optionally, they can be included in the chewing gum base and in the chewing gum itself.

Such synthetic waxes may include waxes containing branched alkanes and polymerized in conjunction with monomers such as (but not limited to) polypropylene and polyethylene, as well as Fischer-Tropsch type waxes. Polyethylene wax does not belong to the same category as polyethylene, a polymer of ethylene monomers. Polyethylene wax is rather a synthetic wax containing alkane units of different lengths to which ethylene monomers are attached.

The wax-free chewing gum bases are particularly contemplated by the present invention. The use of wax is avoided in these embodiments, and this can be offset by the use of higher concentrations of fats and oils, as was known in the prior art.

Elastomer plasticizers change the density of the base of chewing gum. Partially hydrogenated rosin glycerin ester, polymerized rosin glycerin ester, partially dimerized rosin glycerol ester, rosin glycerin ester, tall oil resin glycerin ester, partially hydrogenated rosin glycerol ester, partially hydrogenated rosin pentaerythritol esters, partially hydrogenated methyl ether polyethylether ether polyester ethers, such as terpene resins, derivatives of α-pinene, β-pinene and / or d-limonene and mixtures thereof.

The elastomer plasticizers used may be one type of plasticizer or a combination of several types of plasticizers. Usually the ratio of one plasticizer to another depends on the softening point of each of them, the effect of each on the release of flavor, and on the degree of stickiness that each of them gives to chewing gum.

The main softeners include fats, which during chewing modify the texture of the base of chewing gum by phase melting. Fats suitable for use in the chewing gum base and in the chewing gum of the present invention include triglycerides of non-hydrogenated, partially hydrogenated and fully hydrogenated cottonseed oil, soybean oil, palm oil, palm kernel oil, coconut oil, coconut oil, sunflower oil, tall oil, oil cocoa, medium chain triglycerides and the like.

Fats are preferred, including unsaturated, partially saturated or fully saturated oils which, as one or more of their constituent groups, contain fatty acids with a carbon chain length of 6 to 18. Monoglycerides, diglycerides, acetylated monoglycerides, distilled mono- and diglycerides and lecithin can their processing, contain less than 2% by weight of triglycerides. Mono- and diglycerides can be considered to belong to the same family as fats (triglycerides), or they must belong to their own family, the family of emulsifiers.

Flavors and dyes give certain characteristics, or eliminate or mask unwanted characteristics. Dyes can typically include US-approved food grade pigments, plant extracts, fruit and vegetable extracts, and titanium dioxide. Flavors may typically include cocoa powder, thermally modified amino acids, and other plant extracts.

The basis of chewing gum is usually obtained by adding a certain amount of elastomer and plasticizer to a heated (50-240 ° F) sigma paddle mixer with a ratio of speeds on the front and rear of the mixer from about 1.2: 1 to about 2: 1; moreover, higher ratios are usually used for such a chewing gum base, which requires more stringent mixing of the elastomers.

Typically, mixing becomes effective as soon as the ingredients join together. The mixing time may be from 15 to 90 minutes. Preferably, the mixing time is from 20 to about 60 minutes. The amount of plasticizer added depends on the concentration of elastomer present. If too much elastomer is added, the initial mass becomes superplasticized and heterogeneous.

In order to obtain a chewing gum base, continuous processes that use mixing extruders can also be used. After the initial ingredients are combined together and mixed for the necessary time, the remaining chewing gum base ingredients are added sequentially, the process is carried out until an absolutely homogeneous molten mass is obtained. Typically, any remainder of the elastomer and plasticizer is added within approximately 60 minutes after the initial mixing. Optional waxes and oils are usually added after the introduction of elastomer and plasticizers, this is carried out over the next 60 minutes. The resulting mass is then left to homogenize before unloading.

Typically, the processing time for a batch of chewing gum base may vary from about 1 hour to about 3 hours (preferably from about 1.5 hours to 2.5 hours), depending on the particular composition. The final temperature of the mass during unloading may be from 50 ° C to 130 ° C, and preferably from 70 ° C to 120 ° C. The completely molten mass is discharged from the mixing vessel into a lined mold or coated mold, extruded or cast into any desired shape, and then left to cool and solidify. People skilled in this technology understand that it is possible to implement numerous variations of the above procedure.

In an alternative continuous process, the ingredients are added continuously at various points along the length of the extruder. In this case, the travel time through said extruder should be substantially less than 1 hour.

The water soluble portion of chewing gum may include softeners, sweeteners, flavors, and combinations thereof. Sweeteners often play the role of chewing gum fillers. Fillers typically comprise from about 5% to about 90%, preferably from about 20% to about 80%.

Softeners are added to chewing gum to optimize the chewing properties and mouth feel. Softeners typically comprise from about 0.5% to about 25.0% by weight of the entire chewing gum. Softeners considered for use in chewing gum include glycerin, lecithin, and combinations thereof. In addition, as emollients and fillers, you can use aqueous solutions of emollients, such as solutions containing sorbitol, hydrogenated starch hydrolysates, corn syrup, and combinations thereof. Sugar-free formulations are also typical.

Sugar sweeteners typically include saccharide-containing components well known in chewing gum technology, said sweeteners include, but are not limited to: sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, corn syrup particles and the like, individually or in any combination.

The present invention is also applicable to combinations with sugarless sweeteners. Usually sugar-free sweeteners include components having sweetening properties but not containing well-known sugars, these sweeteners include (but are not limited to) sugar alcohols such as sorbitol, mannitol, xylitol, hydrogenated starch hydrolysates, maltitol and the like individually. or in any combination.

Depending on the release profile of the sweetener and the desired shelf life, the present invention can be applied to combinations of intense sweeteners with or without coating, or for intense sweeteners coated with other materials and other methods.

Intensive sweeteners or synthetic sweeteners and peptide sweeteners that can be referenced may typically include (but are not limited to) alitam, thaumatin, aspartame, sucralose, acesulfame, saccharin, and dihydrochalcones. The concentration of this type of sweeteners in chewing gum can typically be from about 0.02 to about 0.10% by weight for sweeteners such as alitam, thaumatin and dihydrochalcones, and from about 0.1 to about 0.3% by weight for sweeteners such as aspartame, sucralose, acesulfame and saccharin.

The flavor may be present in the chewing gum in an amount of from about 0.1 to about 10.0% by weight, and preferably from about 0.5 to about 3.0% by weight of the chewing gum. Flavors may include essential oils, synthetic flavors, or mixtures thereof, including (but not limited to): oils obtained from plants and fruits, such as citrus oil, fruit essences, peppermint oil, spearmint oil, ice cream oil, anise, etc. .P. Synthetic flavors are also contemplated for use in the chewing gum of the present invention. People skilled in this technology must understand that natural and synthetic flavors can be combined into any acceptable mixture. For use in the chewing gums of the present invention, all such flavors and mixtures thereof are contemplated.

Optional ingredients such as colorants, emulsifiers, and pharmaceuticals may be added to chewing gum.

Typically, chewing gum is obtained by sequentially introducing various chewing gum ingredients into a commercially available mixer known in the art. After the original ingredients are thoroughly mixed, the mass of chewing gum is unloaded from the specified mixer and give it the desired shape, for example by calendaring it into sheets and cutting into small pieces, extruding into large pieces or casting into pills.

Typically, these ingredients are mixed during the first melting of the chewing gum base and adding it to a working mixer. The gum base can also be melted in the mixer by itself. At this time, the introduction of a dye or emulsifier is also possible. A glycerin-type softener can also be introduced at the same time with syrup and with a serving of filler / sweeteners. Then, other batches of filler / sweetener can be added to the mixer. The flavor is usually added with the last portion of the filler / sweetener. A strong sweetener is preferably added after the last portion of the filler and flavor has already been added.

In general, the mixing process takes from 5 to 15 minutes, but sometimes a longer mixing time is required. Skilled in this technology, people should understand that you can follow the many options described above. In addition, one specifically contemplated embodiment is the use of an extruding mixer for continuous processing. In such a process, the ingredients are continuously added along the length of the extruder at different times, while the uniformly mixed chewing gum leaves the outlet end of the extruder.

By way of example (and not limitation), the following are examples of the present invention.

Example 1

A standard chewing gum base was prepared having the following composition shown in Table 1.

Table 1

% Terpene resin 28.90 Hydrogenated vegetable oil 14.76 Lecithin 3.00 Polyisobutylene 2,57 Polyvinyl Acetate (PVA) 27.64 Calcium carbonate 12.31 Isobutylene and Isoprene Copolymer 10.77 Bottled Hydroxytoluene 0.05 100.00

Example 2

One embodiment of the present invention was made by using the following chewing gum base ingredients as shown in Table 2.

table 2

% Isobutylene and Isoprene Copolymer 12.98 Polyvinyl Acetate (PVA) 28.00 Terpene resin 28.80 Glycerol monostearate 7.20 Hydrogenated vegetable oil 22.40 Calcium carbonate* 0.52 VNA 0.10 100.00 * The presence of calcium carbonate is due to impurities of other ingredients.

Example 3

One embodiment of the present invention was made by using the following chewing gum base ingredients as shown in Table 3.

Table 3

% Wax 17.25 VNA 0.10 Terpene resin 9.00 Isobutylene and Isoprene Copolymer 11.00 Glycerol ester 25.81 Hydrogenated vegetable oil 19.67 Calcium carbonate* 0.40 Polyvinyl Acetate (PVA) 10.57 Palm oil 6.00 Lecithin 0.20 100.00 * The presence of calcium carbonate is due to impurities of other ingredients.

Chewing gums were prepared having the following compositions presented in tables 4, 5.

Table 4

Example 4 (comparative) Example 5 (developed) Example 6 (developed) The basis of chewing gum from example 1 32.00 - - The basis of the chewing gum of example 2 - 32.24 32.24 Sorbitol 43.00 48.00 48.00 Glycerol 7.50 11.00 11.00 Encapsulated Aspartame 0.16 - - Aspartame Free - 0.16 0.16 Menthol 0.65 0.10 0.10 Calcium carbonate 15.19 - - MCTS - - 2.00 Lecithin - 7.00 5.00 Flavoring 1,50 1,50 1,50 100.00% 100.00% 100.00%

Table 5

Example 7 (developed) Example 8 (developed) Example 9 (developed) The basis of the chewing gum of example 2 - 32.24 - The chewing gum base of example 3 32.24 - 32.24 Sorbitol 48.00 48.00 48.92 Glycerol 11.00 11.00 12.00 Aspartame Free 0.16 0.16 0.10 Encapsulated Acesulfame K - - 0.14 Menthol 0.10 0.10 0.10 Lecithin 7.00 7.00 5.00 Flavoring 1,50 1,50 1,50 100.00% 100.00% 100.00%

The adhesion to the chewing gum concrete of Examples 4-8 was tested, the tests were carried out as follows.

Pieces of chewing gum were kept in water overnight to remove water soluble components. Then, chewing gum chewing gum was applied to the concrete block when used for 30 seconds at a pressure of 200 feet. Two more concrete blocks were placed on the upper part of the block, which kept the chewing gum in a compressed state for 3 days.

After 3 days, the two upper blocks were removed, and the lower concrete block with compressed chewing gum was kept for another 3 days at room temperature. Subsequently, a high pressure syringe washer was used to remove the gum, and water at 185 ° F and a pressure of 3000 psi were used. Gum removal time and percent recovery were recorded.

The results obtained for each of the samples (arithmetic mean n = 3) were as follows (see table 6):

Table 6 Time, sec Recovery,% Example 4 (comparative) 10.30 0.00 Example 5 (developed) 6.11 40.68 Example 6 (developed) 5.82 43.50 Example 7 (developed) 5.53 46.31 Example 8 (developed) 4.85 52.91

As can be seen from the above data, the developed chewing gum exhibits significantly lower adhesion than the comparative chewing gum sample. Thus, chewing gum has a reduced stickiness and matrix density.

Sensory tests that were checked against the standard were also performed on all samples whose removability was analyzed. It was found that the taste of the developed samples is comparable with the taste of the control (example 4).

You must understand that various changes and modifications of the preferred embodiments described herein are obvious to those skilled in this technology. Such changes and modifications can be made without departing from the essence and scope of the present invention and without reducing its inherent advantages. This means, therefore, that such changes and modifications should be made in the foregoing claims.

Claims (18)

1. Chewing gum with reduced stickiness and matrix density, which includes a water-insoluble part - the basis of chewing gum containing lecithin and not containing a filler, as well as a water-soluble part containing flavoring and lecithin, and chewing gum contains lecithin in an amount of 3- 15% by weight. 2. Chewing gum according to claim 1, characterized in that the elastomer is 3-50% by weight of the specified water-insoluble part - the basis of chewing gum; the softener is 3-50% by weight of the specified water-insoluble part - the basis of chewing gum; the emulsifier is 2-20% by weight of the specified water-insoluble part - the basis of chewing gum. 3. Chewing gum according to claim 1, characterized in that its water-insoluble part - the basis of chewing gum - contains an elastomer solvent. 4. Chewing gum according to claim 1, characterized in that its water-insoluble part - the basis of chewing gum - contains resin. 5. Chewing gum according to claim 4, characterized in that said resin is selected from the group consisting of polyvinyl acetate, a copolymer of vinyl acetate and vinyl laurate, ethylene vinyl acetate and polyvinyl alcohol. 6. Chewing gum according to claim 4, characterized in that said resin is 5-75% by weight of the water-insoluble part — the basis of chewing gum. 7. Chewing gum according to claim 1, characterized in that its water-insoluble part - the basis of chewing gum - contains a dye and an antioxidant. 8. The basis of chewing gum with reduced stickiness and density of the matrix, which includes elastomer and lecithin in an amount of at least 20% by weight and which does not contain a filler. 9. The basis of chewing gum according to claim 8, characterized in that the elastomer is 3-50% by weight of the specified basis of chewing gum. 10. The basis of chewing gum according to claim 8, characterized in that it contains a softener, comprising 3-50% by weight of the specified basis. 11. The basis of chewing gum according to claim 8, characterized in that it contains an emulsifier comprising 2-20% by weight of the specified basis. 12. The basis of chewing gum according to claim 8, characterized in that it contains a resin constituting 5-75% by weight of the specified basis. 13. The basis of chewing gum according to claim 8, characterized in that it contains an elastomer solvent, comprising 3-70% by weight of the specified basis. 14. Chewing gum with reduced stickiness and matrix density, which includes a water-soluble portion containing flavoring and lecithin; water-insoluble part - the basis of chewing gum, which contains lecithin and does not contain a filler; moreover, chewing gum contains lecithin in an amount of at least 5% by weight. 15. Chewing gum according to 14, characterized in that said chewing gum is a sugarless chewing gum. 16. Chewing gum according to 14, characterized in that the water-insoluble part - the basis of chewing gum - contains an elastomer, softener, resin, emulsifier and elastomer solvent. 17. Chewing gum according to claim 16, characterized in that said elastomer is 3-50% by weight of said water-insoluble part — the basis of chewing gum; the specified softener is 3-50% by weight of the specified water-insoluble part - the basis of chewing gum; the specified emulsifier is 2-20% by weight of the specified water-insoluble part - the basis of chewing gum; the specified resin is 5-75% by weight of the specified water-insoluble part - the basis of chewing gum; the specified elastomer solvent is 3-70% by weight of the specified water-insoluble part - the basis of chewing gum. 18. A method of producing chewing gum with a reduced matrix density, in which the product formed after chewing said chewing gum has reduced adhesion to surrounding surfaces and which involves preparing a composition comprising a water-insoluble portion containing lecithin and not containing a filler and soluble in water part, which also contains lecithin, while chewing gum contains lecithin in an amount of 3-15% by weight.